KARIMEEN POLLICHATHU- GRAVY STYLE(PEARL SPOT)

                       KARIMEEN POLLICHATHU -GRAVY STYLE

Karimeen (Pearl spot) is found common in Kerala back waters.Karimeen pollichathu is a spectacular dish made by the southern part of keralites  and one of the keralite traditional delicacies too.Some other prominent dishes are karimeen fry,karimeen pal curry,karimeen fish molee, karimeen mappas,karimeen kothappichathu, karimeen peera etc....Karimeen pollichathu is of two types- in gravy type and  wrapped in banana leaf. Here I m presenting  a gravy type karimeen pollichathu...It's a very delicious dish.

   INGREDIENTS

• Karimeen                        - 1 kg
• Shallots sliced                 - 2 cups
• Ginger chopped              - 1 Tb sp
• Garlic chopped               - 1 Tb sp
• Green chillies chopped   - 6-7 nos
• Tomato chopped             - 3 small
• Kasmiri chilly powder    - 3 Tbsp
• Turmeric powder            - 1 tsp
• Fennal powder                - 1/2 tsp
• Pepper powder                - 1/2 tsp
• Vinegar                           - 1 tsp
• Salt  to taste
• Coconut milk                 - 3 cups from 1 coconut
• Curry leaves  as required
• Coconut oil as required

         METHOD

                                          

• This is the real pearl spot seen in kerala back waters. It is greenish black in colour.

• Slice the shallots, chop the ginger,garlic and green chillies and keep aside.

• CHop the tomatoes and keep aside.

• In a bowl add the kashmiri chilly powder, turmeric powder,fennel powder, pepper powder,salt, vinegar,water and mix well to become a smooth paste.

• Now keep aside 1 tb.sp of this masala aside and apply the balance masalas on the cleaned karimeen and keep 20 mins for marination.

• Take a heavy bottom kadai(uruli) and add some coconut oil.When it gets heated add  1 sprig of curry leaves to it..

• When it gets fried add the masala applied fish to it and fry till half done. Do not  fry till it becomes crispy in order to get the full taste.

• When it is half cooked remove and keep it aside. In the same oil add the chopped ginger and garlic and saute it for 1 min.

• Now add the sliced shallots.

• And green chillies to it and saute for 3-4 mins in medium flame.

• Add the 1 tbsp masala to it and saute for 2 more  mins.

• When its mix together well add the chopped onions and saute it again.

• Now add the 3 cups of coconut milk, salt, curry leaves and allow it to boil.

• When it starts boiling, place  one by one carefully .

• Now cover it with a lid and let it cook for 20 - 25 mins in low flame .

• If the gravy thickens, switch off the flame.

• And serve along with rice, bread, chapathi, porotta, appam etc...